In a large skillet over medium heat, fry bacon until crispy. Remove bacon and set aside.

Toss short ribs in a resealable bag with the flour, salt & pepper. Shake bag until ribs are evenly coated.

In the same skillet, add olive oil. Sear the ribs for two to three minutes on both sides. Transfer ribs and bacon to 6-quart slow cooker. Add remaining ingredients except for radishes to the slower cooker. Cook on low heat for six hours.

Add radishes, if using, and continue cooking for two more hours.

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